Hi! Welcome to my blog. I am a major foodie, with a haphazard cooking philosophy, currently making that transition from cooking and baking for friends and family to 'wonder if I could make this my career'. Follow me for recipes, the outcomes of a few experiments, and general lovely foodiness. Opinions, reviews and recommendations are all my own.

Saturday, 10 November 2012

A Fond(ant) Trip Down Memory Lane

There are often things that you remember with a fondness, that, when you experience them again never quite live up to the memory. I remember French Fancies as a special treat, something that you only got at birthday parties, as they were too special for everyday. The only acceptable version was Mr Kipling's and oh! what a treat they were. Soft sponge cake, the sugar sweet iced coating, and the creamy buttercream topping. And so, I hope you understand my disappointment when I chanced upon these little beauties a few weeks ago, and with a now heightened sense of nostalgia, found the sponge to be mass produced and flavourless, the vegetable oil buttercream lacking, and the fondant icing overpoweringly sweet. 

I decided that this weekend's Saturday Experiment should be to try and recreate my childhood favourites, and set about the task in earnest this morning. I started out the way I often do these days - google, and found a range of recipes, which varied in their execution. I started by making a simple sponge cake for the centre, using my preferred method. I use a tip from an old friend, and measure out my eggs first, and then match the weight of butter, sugar and flour to them. Once all the ingredients are combined, I personally like to add a splash of milk to the batter to loosen it, as I find this makes a moister sponge when cooked. 

Once the cake was cooked and cooled, I sliced it into one inch squares, and topped each square with a blob  of buttercream. (Real, made with butter buttercream for that matter!) 

Now came the tricky part, coating each fancy with fondant icing. The trick I discovered, by trial and error, is getting the consistency of the icing just so, that it is fluid enough to move the sponge in easily to get the coating, but stiff enough so as it sets on the sponge rather than run straight off when on the cooling rack. Trust me, the whole process is a sticky, gooey, kitchen annihilating mess, saved only by a Mary Berry tip I read about securing the sponge pieces on a fork when coating in the fondant. 

The end result, although not as neat and uniform as Mr Kipling's I admit, I was really pleased with. The sponge is moist and buttery, the icing not as thick, and therefore not as over-powering. All in all, not bad for a first attempt, and enough to rekindle my love affair with Fondant Fancies. I just need a cup of tea now to wash them down! :)

Lilac Fondant Fancies

1 comment:

  1. Shut up, Mr Kipling's French Fancies are fluffing delicious!


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